---
title: 'Coconut sambol'
url: 'https://recipes.spfinch.com/recipes/coconut-sambol'
markdown: 'https://recipes.spfinch.com/recipes/coconut-sambol.md'
date: '2010-09-25'
description: 'You can prepare this sambol in advance if you wish and store in an airtight container in the fridge for a few days. The coconut will continue to absorb any moisture, so re-moisten with a little lime juice and water before serving. Serves 4-6 Ingredients 85 g desiccated coconut 6 shallots or 1 medi…'
taxonomy:
  category:
    - sri-lankan
    - starter
---

# Coconut sambol

## Coconut sambol

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [sri-lankan](https://recipes.spfinch.com/recipes/category:sri-lankan) | [starter](https://recipes.spfinch.com/recipes/category:starter) ![coconut-sambol](https://recipes.spfinch.com/user/pages/02.recipes/coconut-sambol/coconut-sambol.webp "coconut-sambol")

*You can prepare this sambol in advance if you wish and store in an airtight container in the fridge for a few days. The coconut will continue to absorb any moisture, so re-moisten with a little lime juice and water before serving.*

Serves **4-6**

Ingredients

**85 g desiccated coconut
6 shallots or 1 medium red onion sliced
8 curry leaves
6 red chillies** (fewer if you don’t like it too spicy)
**Juice of 2 limes
Salt to taste**

Method

Soak the coconut in water until it swells and becomes fleshy. Place in a food processor with the remaining ingredients and salt to taste. Blend until well combined. If the mixture is too dry simply add a little water.

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